This potato salad with a French accent is tossed with shallots, white wine, celery leaves, vinegar, and olive oil and served warm. Source: Martha Stewart Living, July 2002. 6 servings. Ingredients: 2 1/2 pounds Yukon gold potatoes, coarse salt, 3 tablespoons roughly chopped shallots, 2 tablespoons white wine, 2 tablespoons white wine vinegar, freshly ground pepper, 3 tablespoons extra-virgin olive oil, 1/3 cup loosely packed inner celery leaves, torn in half. Instructions: 1. Place the potatoes in stock and add enough cold water to cover with 4 inches. Pour at high temperature and add salt; reduce heat and cook until the potatoes are easily pierced with a fork, about 20 minutes. Drain; let cool slightly. Peel the potatoes and cut into quarters or eighths. 2. Meanwhile, in a large serving bowl, combine shallots with wine and vinegar. While still warm, add potatoes to the bowl; season with salt and black pepper. Drizzle with oil; toss to coat. Sprinkle with celery leaves and serve immediately.
27.04.2023 @ 16:58
This potato salad with a French accent is tossed with shallots, white wine, celery leaves, vinegar, and olive oil and served warm. Source: Martha Stewart Living, July 2002. 6 servings. Ingredients: 2 1/2 pounds Yukon gold potatoes, coarse salt, 3 tablespoons roughly chopped shallots, 2 tablespoons white wine, 2 tablespoons white wine vinegar, freshly ground pepper, 3 tablespoons extra-virgin olive oil, 1/3 cup loosely packed inner celery leaves, torn in half. Instructions: 1. Place the potatoes in stock and add enough cold water to cover with 4 inches. Pour at high temperature and add salt; reduce heat and cook until the potatoes are easily pierced with a fork, about 20 minutes. Drain; let cool slightly. Peel the potatoes and cut into quarters or eighths. 2. Meanwhile, in a large serving bowl, combine shallots with wine and vinegar. While still warm, add potatoes to the bowl; season with salt and black pepper. Drizzle with oil; toss to coat. Sprinkle with celery leaves and serve immediately.